Herbaceous Thai Turkey Burgers Recipe

Herbaceous Thai turkey burgers are a quick, fresh weeknight meal. Lemongrass, garlic, and ginger paste gives the patties Thai flavor without the effort of more complicated recipes.

– 2 tablespoons diced lemongrass, dried or fresh – 2 garlic cloves, peeled and chopped – 1 shallot, peeled and quartered – 1 tablespoon sliced ginger – ½ jalapeño, quartered – 1 teaspoon fish sauce – 1 teaspoon water, or more, as needed – 1 pound ground turkey – 1 tablespoons green sriracha, plus more to taste – 1 cup mayonnaise – 1 teaspoon lime juice, plus more to taste – 4 burger bun – 2 cups carrot slaw mix – 8 lettuce leave – 1 bunch Thai basil leave



Blend all burger ingredients except ground turkey in a food processor. Mix until a paste forms, adding water as needed. 

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Mix ground turkey and paste in a bowl with a wooden spoon, spatula, or hands. Shape patties into ¾-inch thickness. 

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Place patties on a baking sheet and refrigerate for 1 hour. Make spicy mayo while patties are refrigerated: Mix mayonnaise, green sriracha, and lime juice in a bowl. 

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Adjust lime juice and green sriracha to taste. Make slaw: Add 2 tablespoons spicy mayo to carrot slaw, or more. 

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Turn the patties once in a skillet over medium heat for 10–12 minutes until they reach 180 F. 

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Toast buns for 5 minutes in a grill or broil oven. Put plenty of spicy green sriracha mayo on both buns. 

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Place lettuce leaves under each bun. Cover lettuce with cooked turkey burger. 

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 Press down slightly to secure the toppings with the top half of the bun. Repeat with remaining patties. Serve turkey burgers now.

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